BASIC EDUCATION DEPARTMENT

SENIOR HIGH SCHOOL

Syllabus in Bread and Pastry Production

First Semester SY 2020-2021

First Quarter
The learner understands the concepts and underlying principles in developing
fundamental skills in Technical Vocational Livelihood Track Home Economics – Bread
Grade Level Standard
and Pastry production course that leads to National Certificate Level II (NC II).
At the end of this first module, the learner demonstrates an understanding of the basic
concepts in bread and pastry production to familiarize on the guidelines in baking to
Content Standard become successful. The different ingredients in baking, conversion and substitution of
ingredients, and mixing methods or processes that will help in producing quality
products. And demonstrates knowledge, skills and values in preparing and producing
bakery and pastry products.
At the end of the first module, you are expected to transfer learning by: (1) familiarizing
the use different baking tools and equipment in baking; (2) determining different
Performance Standard ingredients in baking; (3) converting and substituting ingredients in baking; (4)
demonstrating the different mixing methods used in preparing product; and (5)
preparing and producing bakery and pastry products.
 TITLE TOPICS LEARNING COMPETENCIES ASSESSMENT
Week 1  Orientation
(August 24- - Meet and Greet
28, 2020) -Rules and Regulation
-Introducing the course description
Week 2 Prepare and Produce Bakery TLE_HEBP9-12PB-Ia-f-1
(August 31 Products Formative: Recitation / Concept
–  Basic concepts in Bread  Familiarize different Notes
September and Pastry Production baking tools and
1-4, 2020)  Baking tools, equipment, equipment Summative:
and their uses and  Select quality ingredients LAS: Where do I belong?
functions according to the recipe or LAS: Tell me and I’ll do it!
 Factors to be successful production requirements
in baking & hinders to be  Determine the different
successful in baking types of ingredients in
baking and
 Ingredients in Baking
Values on Focus: Appreciate  Execute accurate
the importance of kitchen tools measurements of
and equipment, together with ingredients.
the different factors to consider
to be successful in baking.

Core Values: Christ

Centeredness and Excellence
Week 3 Prepare and Produce Bakery TLE_HEBP9-12PB-Ia-f-1 Formative: Recitation / Concept
(Septembe Products Notes/ Exercise
r 7-11,  Conversion and  Perform mensuration and
2020) substitution of calculation
Ingredients  Substituting of ingredients if Summative:
the ingredient is not LAS: Make it Easy!
Values on Focus: available.
 Understanding the different  Determine different units of
methods in baking and measurements and their
observing accuracy in equivalents;
measuring ingredients.  Perform the procedure in
solving units of measurement
Core Values: Christ and the equivalents.
Centeredness and Excellence
Week 4 Prepare and Produce Bakery TLE_HEBP9-12PB-Ia-f-1 Formative: Recitation / Concept
(Septembe Products Notes/ Drills
r 14-18,  Basic Mixing Technique  Understand the different
2020) mixing method used in
baking. Summative:
Values on Focus: Appreciate LAS: Mix and Match
the importance of accurate  Identify the appropriate Performance Check #1: My kind
mixing method in achieving mixing technique used in of Product
good quality products. preparing different products.

Core Values: Christ

Centeredness and Excellence
Week 5 First Mid-Quarter Examinations
(Septembe
r 14-15,
2020)
Week 6 Prepare and Produce Bakery TLE_HEBP9-12PB-Ia-f-1 Formative: Recitation / Concept
(Septembe Products Notes/ Exercise
r 21-25,  Determine the different types
2020)  Define and discuss the of bakery products. Summative:
bakery products  Select, measure and weigh LAS: What I need to know?
required ingredients Performance Check #2:
according to recipe or Preparing bakery product
Values on Focus: Appreciate production requirements and;
patience in preparing bread.  Bake bakery products
according to techniques and
 Core Values: Christ appropriate conditions
Centeredness and Excellence  Prepare different
baking/cooking tools and
equipment needed in baking
bread
 Present bakery product
-Glaze Doughnut

Week 7 Prepare and Produce Pastry TLE_HEBP9-12PP-IIa-g-4

(Septembe Products Formative: Recitation / Concept
r 28-30 –  Culinary and technical Notes/ Exercise
October 1- terms related to pastry  Determine the different types
2, 2020) products of pastry products; Summative:
 Types, kinds, and  Select, measure and weigh LAS: What I need to know?
classification of pastry required ingredients Performance Check #3:
products according to recipe or Preparing pastry product
production requirements and;
Values on Focus: Enhance  Bake pastry products
student’s ability in preparing according to techniques and
different variety of pastry appropriate conditions.
products according to  Present pastry product
techniques and condition. -Piaya
Core Values: Christ
Centeredness and Excellence
Week 8 Prepare and Produce Pastry TLE_HEBP9- 12PP-IIh-i-5 Formative: Recitation / Drills /
(October 5- Products Concept Notes
9, 2020)  Characteristics and  Understand the different
Fillings of a Pastry characteristics of pastry Summative:
Products products; LAS: Taste the filling
 Determine the variety of Performance Check #4:
Values on Focus: Determine fillings and coating/icing, and Preparing filling for pastry
the appropriate filling used in glazes used in preparing products
preparing different kinds of pastry; and
 pastry products.  Prepare a variety of fillings
and coating/icing, glazes and
Core Values: Christ decorations for pastry
Centeredness and Excellence products according to
standard recipes, enterprise
standards and/or customer
preferences.
 Present a filling for pastry
product
- Savory or Sweet filling
Week 9 Prepare and Produce Bakery or Taste of the Philippines Formative: Recitation
(October Pastry Products
12-14, In baking, to become Summative:
2020) successful it is important to Performance Task:
understand and be guided to the (Taste of the Philippines)
different principles in baking. As a
student, you were able to learn new
things and it teaches you to become
resourceful and flexible especially in
this kind of situation. Aside from
that, you successfully produce
bakery and pastry products and
deepen your knowledge and
understanding in baking.
For your performance task,
you need to prepare “native
delicacies” to your family. Since
most of us do love travelling, and
we never forget to have a taste of
all the Sweet native delicacies
prepared by the locals of each
province. During this pandemic, we
were not able to visit different
 provinces in our country. That’s why
you were task to bring home the
delicacies to your family and your
family members will be your tourist
to taste your delicacies. This is one
way of promoting our own products
on each province and it symbolizes
the sweetness and closeness of
every Filipino Family.

Week 10 First Quarter Examinations

(October
15-16,
2020)

Second Quarter
TITLE TOPICS LEARNING COMPETENCIES ASSESSMENT

Week 11 Prepare and Present Gateaux, TLE_HEBP9-12TC-IIIa-f-7 Formative: Recitation / Drills /

(October Tortes and Cakes (TC) Exercise
19-23,  Understand the
2020)  Classification of the terminologies use in Summative:
different types of sponge preparing cakes. LAS: Get together!
and cakes  Determine the different
 types of cakes.
 Identify the different mixing
Values on Focus: technique in preparing cake.
Understanding the different
types of cake and its
characteristics.

Core Values: Christ

Centeredness and Excellence
Week 12 Prepare and Present Gateaux, TLE_HEBP9-12TC-IIIh-i-9 Formative: Recitation / Drills
(October Tortes and Cakes (TC)
26-29,  Identify the different types of Summative:
2020)  Preparing and using icing. LAS: Know the details
filling for cakes  Determine the appropriate Performance Check # 1:
use of icing in preparing Preparing Icings
Values on Focus: Appreciate cake product.
the importance of icings and  Prepare and present icing.
filling in preparing cake.

Core Values: Christ

Centeredness and Excellence
Week 13 Prepare and Present Gateaux, TLE_HEBP9-12TC-IIIh-i-9 Formative: Recitation / Drills /
(November Tortes and Cakes (TC) Exercise / Concept Notes
2-6, 2020)  Determine the different basic
 Unshortened Cake ingredients in preparing Summative:
cake. LAS: Read and Learn
Values on Focus: Determine  Identify the terminologies Performance Check # 2
the appropriate technique in use in preparing shortened Preparing Unshortened Cake
preparing unshortened cake. cakes.
 Prepare unshortened cake
Core Values: Christ according to techniques and
Centeredness and Excellence appropriate conditions.
-Yema Cake
Week 14 Prepare and Present Gateaux, TLE_HEBP9-12TC-IIIh-i-9 Formative: Recitation / Drills /
(November Tortes and Cakes (TC) Exercise / Concept Notes
9-13, 2020)  Identify the common
 Shortened Cake mistakes and solution in Summative:
preparing cake. LAS: Read and Learn
 Prepare shortened cake Performance Check # 3
Values on Focus: Understand according to techniques and Preparing Shortened Cake
the common cake mistake and appropriate conditions.
its solution. -Cake pops with chocolate
ganache
Core Values: Christ
Centeredness and Excellence

Week 15 Second Mid - Quarter Examinations

(November
9-10, 2020)
Week 16 PRESENT DESSERTS (PD) TLE_HEBP9- 12PD-IVj-18
(November  Varieties and Formative: Recitation / Drills /
16-20, characteristics of  Identify the different types of Exercise
2020) specialized cakes dessert.
 Commodity knowledge,  Determine the
including quality characteristics of quality end Summative:
indicators of specialized products. LAS: Picture Analysis
cakes and other types of  Prepare and present dessert Performance Check # 4
desserts according to techniques and Preparing Desserts
 Culinary terms related to appropriate conditions.
specialized cakes and -Dessert
other types of desserts
Values on Focus: Determine
the different characteristics of
desserts and its appropriate
condition.
 Core Values: Christ
Centeredness and Excellence

Week 17 PRESENT DESSERTS (PD) TLE_HEBP9- 12PD-IVj-19 Formative: Recitation / Drills /

(November Concept Notes
23-27,  Understand the different
2020)  Storing and Packaging guidelines in storing and Summative:
desserts packaging desserts. LAS: Ways of Packaging Dessert
 Determine different points to Performance Check # 5 DIY
Values on Focus: Understand Dessert Packaging Material
remember when storing
the importance of packaging
desserts.
materials in storing desserts.
 Create packaging material
Core Values: Christ for a dessert.
Centeredness and Excellence

Week 18 Prepare and Present Gateaux, Cake Decoration Formative: Recitation

(November Tortes, Cake and Desserts
30 – In Module 1, you were able Summative:
December to demonstrate your knowledge Performance Task:
1-4, 2020) and understanding in preparing (Cake Decoration)
different types of bakery and pastry
products. Thus, it will not be
complete without knowing how to
bake cakes or desserts. They are
usually served and prepared
because cakes are all-time favorite
especially in celebrating special
occasion and desserts provide
worth dining experience to the
costumers.

For your performance task,

in line with the celebration of
 Christmas, it is one of the special
occasion that we look forward
every year and celebrate together
with our loved ones. As a pastry
chef, your task is to prepare cake
filled with appropriate filling/icing
and decorate related to the theme
of Christmas. You will present your
product to your family member for
food tasting and your product will
be evaluated in terms of
palatability, presentation and
workmanship.
Week 19 Second Quarter Examinations
(December
9-10,
2020))